Chocolate-peanut Butter Mousse Cake
Total Time: 1 hr 30 mins
Preparation Time: 1 hr
Cook Time: 30 mins
Ingredients
- 1 (18 ounce) package devil's food cake mix, without pudding (i use duncan hines)
- 3 eggs (or as called for by your cake mix)
- 1/3 cup oil (or as called for by your cake mix)
- 1 1/3 cups water (or as called for by your cake mix)
- 2 1/2 cups whipping cream, divided
- 1 (10 ounce) package peanut butter morsels
- 2 teaspoons vanilla extract
- 1 tablespoon butter or 1 tablespoon margarine
- 2/3 cup semisweet chocolate morsel
Recipe
- 1 prepare cake mix according to package directions.
- 2 pour into 2 lightly greased 8-inch round cakepans.
- 3 bake according to package directions.
- 4 cool in pans on wire racks 10 minutes.
- 5 remove from pans; cool on wire racks.
- 6 combine 2/3 cup whipping cream and peanut butter morsels in a small saucepan.
- 7 cook over low heat, stirring constantly, until morsels melt and mixture is smooth; remove saucepan from heat.
- 8 stir in vanilla, and cool 25 minutes.
- 9 beat 1 1/3 cup whipping cream at high speed with an electric mixer until soft peaks form.
- 10 stir one-third of whipped cream into peanut butter mixture.
- 11 fold into remaining whipped cream.
- 12 spread between cake layers; cover and chill.
- 13 bring remaining 1/2 cup whipping cream and butter to a boil in a small saucepen.
- 14 add chocolate morsels; remove from heat and let stand 5 minutes.
- 15 stir until morsels melt and mixture is smooth.
- 16 pour glaze over cake.
- 17 serve warm; or chill and serve at room temperature.
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